Fish Stew (Moroccan Tagine) Recipe

Name: Fish Stew (Moroccan Tagine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Charmoula; 1/4 cup cilantro, finely chopped; 1/4 cup parsley, finely chopped; 3 -4 medium garlic cloves; 2 tablespoons white vinegar; 1/4 cup lemon juice; 1 teaspoon paprika; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1 pinch cayenne pepper (optional); Tagine; 2 lbs firm white fish fillets; 3 -4 carrots; 2 potatoes; 2 ripe tomatoes; 2 sweet green peppers; 2 medium garlic cloves, chopped; 1 1/2 tablespoons tomato paste; 1/4 cup lemon juice; 1/4 cup canola oil; 1/2 cup water

Servings: persons

Charmoula
1/4 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
3 -4 medium garlic cloves
2 tablespoons white vinegar
1/4 cup lemon juice
1 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1 pinch cayenne pepper (optional)
Tagine
2 lbs firm white fish fillets
3 -4 carrots
2 potatoes
2 ripe tomatoes
2 sweet green peppers
2 medium garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/4 cup lemon juice
1/4 cup canola oil
1/2 cup water

1
Charmoula:
2
Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
3
Tagine:
4
Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
5
Preheat the oven to 400 degrees.
6
Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
7
Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
8
Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
9
Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
10
Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
11
Serve warm, not hot.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Charmoula, 1/4 cup cilantro, finely chopped, 1/4 cup parsley, finely chopped, 3 -4 medium garlic cloves, and more.

Yes, Fish Stew (Moroccan Tagine) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Stew (Moroccan Tagine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions